This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies, and drizzled with the tastiest Miso Ginger Dressing (that you’ll want to put on everything)! Vegan!
Calling all mushrooms lovers! This Miso Mushroom Bowl is not only plant-powered and highly nutritious, it is also full of delicious umami flavor. It’s filling and satisfying but leaves you feeling energized and light.
There are numerous research reports like this and this -on the healing properties of mushrooms, especially when it come to supporting our immune system. Mushrooms activate or stimulate macrophages in the immune system, a type of white blood cell that “eats” pathogens like bacteria, viruses and cancer cells. So we’ve been amping up our mushroom intake the last few months, but not purely for health reasons- we happen to love them too!
What is in a Miso Mushroom Bowl?
- mushrooms!
- brown rice
- edamame
- spinach
- grated carrots
- daikon radish
- Cabbage
- Avocado
- Sesame Miso Ginger Dressing
How to make a Miso Mushroom Bowl:
Step One: Cook the Rice. The Miso Mushroom Bowl starts with setting the brown rice to cook.
TIP: Here’s a little trick I do to speed things up with short grain brown rice. Boil the rice like you would pasta- with ample water. Then cook the edamame in the rice water.
Drain the rice and let stand 5 minutes.
Step two: While the rice is cooking, saute the mushrooms. Here I’m using portobellos- but feel free to use what you have. The important thing here is getting them nice and brown.
Step three: Prep the veggies. Slice the avocado, shred the carrots, diakon and cabbage.
Step four: Make the Dressing.
Miso Ginger Dressing:
The dressing is quite tasty, I’d recommend making a double batch to use on salads, later in the week. 😉 Simply blend the ingredeints in a blender until smooth.
I highly recommend making a double batch for salads later in the week!
Seriously this dressing is super flavorful!
Step Five: Assemble your bowls. This recipe makes 4 bowls and is perfect for meal prepping meals for the week.
Start with a warm bed or short grain brown rice – nutty and delicious.
Add a handful of organic spinach.
Layer up the fresh veggies. Here we’ve got cabbage, daikon, edamame, avocado, and carrots.
Spoon the flavorful Miso Ginger dressing over top. Add sprouts and seeds.
Enjoy your healthy vegan, plant-based Miso Mushroom Bowl and see how energized you will feel!
xoxo
More Healthy Buddha Bowls:
- 20 Buddha Bowls (Vegan & Plant-Based!)
- Smoky Cauliflower Chimichurri Bowls
- Spicy Mexican Oaxacan Bowl
- Fall Nourish Bowl
- Bali Bowls with Peanut Tofu
Miso Mushroom Bowl
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 4
- Category: Bowls, vegan, vegan dinner
- Method: stovetop
- Cuisine: Asian
- Diet: Vegan
Description
This plant-based Miso Mushroom Bowl is served over a bed of warm brown rice, topped with healthy veggies and drizzled with the tastiest Sesame Miso Ginger Dressing (that you’ll want to put on everything)! Vegan & Gluten-Free.
Ingredients
- 1 cup short-grain brown rice, uncooked
- 4 large portobello mushrooms, sliced int 1/2 inch slices.
- 2 tablespoons olive oil
- salt and pepper to taste
- 2 cups shredded cabbage
- 1 cup matchstick carrots (or grated)
- 1 cup shredded daikon (or radishes) or cucumbers
- 1 avocado
- 1 cup edamame
- 4 cups baby spinach
- Garnish: Scallions, Sprouts, Sesame seeds
Miso Ginger Dressing: (Double for extra saucy)
- 1/4 cup olive oil
- 3 tablespoons sesame oil
- 3 tablespoons rice vinegar
- 3 tablespoons maple syrup
- 2 tablespoons miso
- 2 tablespoons soy sauce or Braggs Liquid Aminos
- 2 tablespoons water
- 1 small garlic clove
- 2 teaspoons ginger
- 1/4 teaspoon salt
- pinch cayenne
Instructions
Set rice to cook. (see notes)
Cook Mushrooms: Heat oil in a large skillet over medium heat, season the oil with salt and pepper and sear the mushrooms in 2 batches, browning each side. Set aside. (See notes for alternative method)
While the mushrooms are browning, prep the remaining veggies.
Feel free to warm the edamame in the rice water (see photo).
Make the dressing: place everything in a blender and blend until smooth.
Assemble the bowls: Divide warm rice among bowls. (Shallow wide bowls work best here.) Top with a handful of baby spinach. Divide and arrange edamame, cabbage, carrots, daikon, avocado, and mushrooms. Top with scallions, sprouts, sesame seeds. Drizzle with Dressing.
Notes
The fastest way to cook rice to cook using the pasta method. Cook rice in 6 -8 cups salted boiling water, until tender, about 15 minutes. Strain and let stand in the strainer over the pot, 5 minutes until fully drained.
If you would rather roast the portobello mushrooms, double the dressing and use some as a marinade, coating the mushrooms well, place them on a parchemt-lined sheet pan and roast at 400F until tender. The cabbage is also very tasty roasted- I’d add more because it will shrink. 😉
Keywords: Vegan bowl, vegan buddha bowl, Mushroom Buddha Bowl, vegan mushroom recipe, mushroom rice bowl,
Best buddha bowl dressing ever! Thank you!
★★★★★
Thanks Ann!
so easy to make and full of flavor. Made it twice last week. I also added a few extra pickled veggies and pickled ginger. Love all your recipes.
★★★★★
Glad you enjoyed this Irene! Thanks for commenting!
Simple, easy, delicious.
Your recipes are incredible.
I also like to quick pickle carrots or beets with this recipe!
Thank you!
Skye&James
★★★★★
Great idea on adding the pickled veggies!
This recipe totally wow’d me. It is soooo good!! I did cut back on the salt. I added micro greens on top.
★★★★★
Thanks Julia!
This was so yummy, we had it two nights in a row. Just a tip – this dressing goes farther than you’d think. Stir it up a little before adding more. We wound up with puddles in the bottom of the bowl due to misjudging this. Delicious! Thanks for sharing.
★★★★★
Thanks Joni! Glad you enjoyed this!
My mom cannot stop raving about these bowls 🙂 I made them for us last night and they were a hit. The dressing is absolutely delightful–I ate the leftover dressing with plain rice and I couldn’t get enough of it. Will definitely be making this again.
★★★★★
Is sesame oil rather necessary here or could I use olive oil? 🙂
The sesame really adds good flavor here- but up to you.
LOVE this recipe. The Miso Ginger dressing is so delicious! Such a refreshing, bright and nourishing meal! Thanks for another great recipe. Sissy
★★★★★
thanks Sissy! Glad you liked!
super tasty！
Thank you for sharing
your recipes are always amazing
★★★★★
The miso dressing is seriously so good, I could drink it. I usually don’t like sesame oil. But it’s all perfectly balance. Would work well on any green crunchy salad.
★★★★★
I have made this amazing recipe twice – can definitely see this becoming a go-to meal! Super easy and I found the ingredients for the miso dressing were staples in my pantry. I added some quick pickles and kimchi. So good!!!
★★★★★
It’s so funny that I’m reading your post right now because I am waiting… for the portabellos to finish roasting so I can get it on the table! Added some snow peas, and no spinach, so arugula. What kind of pickles?
Is the sesame oil in the Miso Ginger Dressing untoasted or toasted or a combo?
Toasted!
Delicious! Love the Miso dressing!!
★★★★★
I made this for dinner tonight and without exaggeration, it was one of the best meals I’ve ever had! I followed the recipe as per the instructions, it was simple to make and so pretty to look at. Thank you again Sylvia! Every recipe I’ve tried has been a winner. I’ve told all my friends about your blog and everyone who has checked it out is as happy as I am about finding your blog. Everyone, please do make a double recipe of the dressing, you will not regret it.
★★★★★
Thanks Mimi!
My husband and I are not big fans of mushrooms. Due to their extraordinary health benefits we have been forcing ourselves to eat them. We tried this recipe for our endeavor. We can agree without reservation this might be one of the best tasting bowls we’ve ever had!! Highly recommend this!
★★★★★
Awesome Kathleen!
u don’t have to eat muschroom lol
Loved it! You’ll want extra sauce for other dishes. It’s now a new favorite sauce. I plan on making this dish again soon and varying the veggies so it will be a whole other meal. Thank you once again Sylvia.
★★★★★
Loving all of your recipes so far. Your site is a cooks dream come true! I never have to wonder if the flavors are all going to come together. Loving this bowl recipe!
Thank you Sylvia for such beautiful recipes and photos!
Thanks Tracy!
That sauce!
★★★★★
This recipe was absolutely delicious.
★★★★★
It’s all about the sauce and the seared mushrooms with this one. So delicious. I also gave the cabbage, spinach, and carrots a quick dip in hot water to warm and soften them up. Will definitely be making this one again– thanks Sylvia!
★★★★★
Love it Whitney!
So delicious. My partner just said this is the best nourish bowl I’ve ever made (and we make them almost once a week). That dressing!!!! 10/10
Thanks, my husband really liked this one too.
Looks delicious!
What tool do you use to shred the veggies? Sorry if it’s a dumb question…
You can use a regular grater, or something like an Asian style hand grater (found at Asian Markets).
Loved the mushroom miso bowl! So did the whole family 🙂
Where did you get the bowls you used for this recipe? Thank you for your wonderful recipes, they have become a part of our weekly dinners that my daughter and I now have time to prep together.
Hi Christine- glad you liked the bowl. We will be selling them at our Bowl and Pitcher Store (Shop link on the home page) soon- they are being handmade for us right now!
Love it! I have my own version I got from this book.
https://tinyurl.com/PlantBasedCookbk
★★★★★